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Mochaccino Pudding

Total Time

Prep: 15 min. Cook: 10 min. + chilling


6 servings

Top this prize-winning pudding with chocolate-covered espresso beans and whipped cream. Pudding never tasted so elegant! —Maria Regakis, Somerville, Massachusetts
Mochaccino Pudding Recipe photo by Taste of Home


  • 1 tablespoon boiling water
  • 2 teaspoons instant espresso powder
  • 3/4 cup sugar
  • 1/4 cup baking cocoa
  • 3 tablespoons cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 3 cups 2% milk
  • 3 large egg yolks, lightly beaten
  • 1 tablespoon brandy, optional
  • 1 teaspoon vanilla extract
  • Whipped cream and chocolate-covered coffee beans, optional


  1. Combine boiling water and espresso powder; set aside. In a large heavy saucepan, combine the sugar, cocoa, cornstarch, cinnamon and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer.
  2. Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in brandy if desired, vanilla and espresso mixture. Cool for 15 minutes, stirring occasionally.
  3. Transfer to dessert dishes. Cover and refrigerate for 1 hour. Garnish with whipped cream and coffee beans if desired.

Nutrition Facts

1/2 cup: 212 calories, 5g fat (2g saturated fat), 112mg cholesterol, 115mg sodium, 37g carbohydrate (31g sugars, 1g fiber), 6g protein.

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